Pin bones in trout

[turkeyfeathers]

Only keep a few fish a year. Stocker Browns  10-16” or so. Last time I filleted cutting behind just behind gills to tail. Then smoked thinking the pin bones would be easier to remove. Flexing fillets and bones would stick up. We’ll sort of. Despise getting a nice bite of fish to encounter a bone. As do I a nice bite of wild turkey and crunch a #5 pellet. All suggestions welcomed. Thanks in advance 

[ATbuckhunter]

I always remove any pinbones right as I fillet the fish. Its really easy to cut on either side of the pin bones and peel them away.  This way you dont get any pin bones in your meat. 

[Robhuntandfish]

Yup they are a PITA, harder to get out then Y bones on Northerns.  Dunno a real trick to get them out casue they are so small.  Short of pulling them with pliers.  When the trout aren't filleted can split them down the back after being cooked and most of them will stay on skeleton.  But for smoking I would take them out when cleaning.  

[Jeremy K]

I cook with the skin on ,most often then not ,you can peel the skin off exposing the bones and with a fork ,carefully lift them all out ,sort of like a zipper.

 

I clean the fish and then cut the head and tail off and cook that way.

Edited June 20, 2018 by Jeremy K

[Chef]

Take a bowl turn bowl upside down, lay trout fillets on bows so the follow curve of the bowl, this will force bones to stick out ever so slightly form the flesh, use your wife’s eyebrow tweezers to pull said bones


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[DirtTime]

I cook with the skin on ,most often then not ,you can peel the skin off exposing the bones and with a fork ,carefully lift them all out ,sort of like a zipper.
 
I clean the fish and then cut the head and tail off and cook that way.

That's all I do with trout as well. I like the skin, and when cooked on a grill or camp fire over coals the skin crisps up and takes on great flavor.

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[Deadhunter25]

Only keep a few fish a year. Stocker Browns  10-16” or so. Last time I filleted cutting behind just behind gills to tail. Then smoked thinking the pin bones would be easier to remove. Flexing fillets and bones would stick up. We’ll sort of. Despise getting a nice bite of fish to encounter a bone. As do I a nice bite of wild turkey and crunch a #5 pellet. All suggestions welcomed. Thanks in advance 

If you filet it right you wont get any bones.

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[Culvercreek hunt club]

I never filet that size trout. Gutted and heads off and grilled or in the broiler. When done a fork at the lateral line will allow the meat above it and below it to be gently pushed off. Grab to tail and the entire remaining skeleton will pull up. You end up with bones that looks like an old cartoon would show it.

[The_Real_TCIII]

I never filet that size trout. Gutted and heads off and grilled or in the broiler. When done a fork at the lateral line will allow the meat above it and below it to be gently pushed off. Grab to tail and the entire remaining skeleton will pull up. You end up with bones that looks like an old cartoon would show it.

I do the same, get the meat off one side with a fork and then lift the skeleton out, the pin bones stay attached. I de-bone bigger fish using a method from YouTube and that does make a nice big piece of fish to broil or fry

[turkeyfeathers]

6 hours ago, Culvercreek hunt club said:

I never filet that size trout. Gutted and heads off and grilled or in the broiler. When done a fork at the lateral line will allow the meat above it and below it to be gently pushed off. Grab to tail and the entire remaining skeleton will pull up. You end up with bones that looks like an old cartoon would show it.

Going to give this a whirl in a few hours. Thanks 

[Culvercreek hunt club]

8 minutes ago, turkeyfeathers said:

Going to give this a whirl in a few hours. Thanks 

only one flip!!!  lol. I like a little pat of butter and a lemon wedge in the gut cavity when I do that. They look freaking awesome. 

[Jeremy K]

I wrap them in foil so the butter can't escape !!!

[turkeyfeathers]

43 minutes ago, Culvercreek hunt club said:

only one flip!!!  lol. I like a little pat of butter and a lemon wedge in the gut cavity when I do that. They look freaking awesome. 

Just before the flip I added lemon wedge and pat of butter. Almost forgot about that. Lightly salted and peppered cavity 

[grampy]

Guessing I'm too late to eat???  Dang that looks good!

Edited June 21, 2018 by grampy

[Fletch]

14 minutes ago, turkeyfeathers said:

Just before the flip I added lemon wedge and pat of butter. Almost forgot about that. Lightly salted and peppered cavity 

Yum!!!

[Culvercreek hunt club]

17 minutes ago, turkeyfeathers said:

Just before the flip I added lemon wedge and pat of butter. Almost forgot about that. Lightly salted and peppered cavity 

Bastard...now my stomach is growling

[Culvercreek hunt club]

TF,  I am waiting on your report about how it went taking the skeleton out?

[Robhuntandfish]

My dad always served trout with bread and butter. In case you got a pin bone stuck somewhere.   I still always do the same.  

[turkeyfeathers]

3 hours ago, Culvercreek hunt club said:

TF,  I am waiting on your report about how it went taking the skeleton out?

Perfect. Did right after I took off the smoker. Crazy easy.Used a fork like you said.  Smoked trout dip for a snack later Thanks Bob